Salt and pepper the tender loins on both sides and roll in the flour. Melt butter in a deep skillet. Add diced garlic and meat. Brown meat on both sides, adding more salt and pepper as needed. Add the dark/Spiced rum and thyme. Cover the pot and let the meat simmer for about an hour or until meat is tender. Do not allow meat to cook dry. Add rum (or water) from time to time if necessary. Add the sweet cream (or sour cream) and heat, but do not boil. Serves 6.

Almond Rum Torte

Ingredients:

6 Eggs, separated

1 Cup Sifted Granulated Sugar

Grated rind of Lemon (yellow par t only) and juice of ½ of the Lemon

1 Cup Raspberry Jam mixed with 2 Tbsp. Dark or Spiced Rum

1 tsp. Baking Powder

1/3 Cup Bread Crumbs, freshly ground

½ lb. Toasted Almonds, ground

1 Tbsp. Dark or Spiced Rum to flavor cake batter

Sweetened Whipped cream, flavored with rum

Directions:

Separate the eggs. To the yolks add the sugar. Beat eggs repeatedly, if possible use an electric beater. Add the grated lemon rind and juice, baking powder, bread crumbs and almonds. Fold in the stiffly beaten egg whites and add the tablespoon of rum. Bake in two floured 9-inch layer pans at 350⁰ for 25-30 minutes, until cake tests done. Remove pans and let cool. Place one of the cakes on top of the other that has the raspberry jam mix and rum. Top the cake with the sweetened whipped cream that has the added rum. Serves 12.

-Article written by Chef Susan Whitley-

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.